Effect of blanching on the physicochemical characteristics and microstructure of canistel seed flour (Pouteria Campechiana (Kunth) Baehni)

Canistel seeds are part of the residues of Canistel fruit which can be used as functional foods, such as flour to be processed into various foods. This research was aimed at determining the physicochemical properties of canistel seed flour. Canistel seed was made into flour with two treatments; they were Blanched Canistel Seed Flour (BCSF) (at 80oC for 10 minutes)and Unblanched Canistel Seed Flour (UCSF). The flour process involves sorting, washing, treatment, stripping the shell and epidermis, washing again, drying, flaking and sieving.Physical analysis carried out included yield (by difference method), white degree of spectrophotometric reflectance method (Chromatometer), starch gelatinization profile using Rapid Visco Analyzer (RVA), the morphology of starch granules using polarization microscopy and Scanning Electron Microscope (SEM). Chemical analysis conducted on the BCSF and UCSF samples included proximate,amylose, amylopectin and starch content. Blanching at 80°C for 10 minutes had a significant effect on the physical properties of Canistel seed flour;yields were higher (41.6%) and chromatometric (colour) levels were lower (80.61). Pasting properties profile showed that UCSF had higher peak viscosity, breakdown viscosity but lower setback viscosity compared with the BCSF.Scanning Electron Microscope (SEM)and polarized light microscope showed starch granule structure changed due to the blanching. The appearance of starch granules on UCSF shows a tight starch granule. The appearance of starch granules on BCSF shows blanching treatment has changed the shape of the starch granules to be broken or damaged. The unblanched canistel seed flour (UCSF)showed that the starch granule still had birefringence appearance. This shows that the granule structures of the UCSF remained undamaged. Observation of the morphology of starch granules using polarization microscopy on BCSFshowed the starch granule was not visible and there was no appearance of birefringence. The loss of birefringence indicates that the starch granules had been damaged due to heating or hydrolysis. Chemical analyses on the samples showed significantly higher amylose content (24.79) but lower amylopectin content (31.39) in BCSF than UCSF.Starch, fat and carbohydrates contents were not significantly different (p>0.05) between BCSF and UCSF.Ash and protein content were significantly higher (p>0.05) in UCSF compared to the BCSF. Blanching of canistel seed flour reduces the swelling power of starch granules, increases retrogradation, accelerates thickening, decreases nutrition content, and changes microstructure of Canistel seed flour

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Starch Granule Size Distribution and Pasting Characteristic Response to Post-Anthesis Combined Stress of Waterlogging and Shading

Agriculture ◽

10.3390/agriculture10090384 ◽

2020 ◽

Vol 10 (9) ◽

pp. 384

Author(s):

Huawei Li ◽

Zongshuai Wang ◽

Qicui Zhuo ◽

Bin Zhang ◽

Fahong Wang ◽

...

Keyword(s):

Size Distribution ◽

Amylose Content ◽

Starch Content ◽

Grain Filling ◽

Triticum Aestivum L ◽

Granule Size ◽

Starch Granules ◽

Combined Stress ◽

Low Viscosity ◽

Pasting Characteristics

The combined stress of waterlogging and shading (WS) caused by continuous rain threatens the production of high-quality weak gluten wheat in China (Triticum aestivum L.). To evaluate its influences on wheat quality formation, Yangmai 158 was chosen to be subjected to WS at 0–7 days after anthesis (DAA, WS0–7), 8–15 DAA (WS8–15), 16–23 DAA (WS16–23), and 24–31 DAA (WS24–31), respectively, with non-stressed plants as control (Non-WS). Compared with Non-WS, WS reduced the amylopectin content and enhanced amylose content in the mature grains. WS enhanced the number and surface but reduced the size of the starch granules. The number, volume, and surface area percentages of B-type starch granules were enhanced, and the number and volume percentages of A-type starch granules were reduced by WS. The peak viscosity and gelatinization temperature were enhanced and the low viscosity and final viscosity were decreased by WS. WS applied at the mid-grain-filling stage (WS8–15 and WS16–23) had greater modification on the starch content, granule size distribution and pasting characteristics than that applied at early (WS0–7) or late (WS24–31). The changes of starch pasting characteristics under WS had a significant correlation with the amylase and amylopectin content, amylase/amylopectin, and the ratio of the volume percent of B-type and A-type starch granules.

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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.0516 ◽

2016 ◽

Vol 19 (0) ◽

Cited By ~ 8

Author(s):

Milene Marquezi ◽

Vanessa Maria Gervin ◽

Lucas Bertoldi Watanabe ◽

Priscila Zaczuk Bassinello ◽

Edna Regina Amante

Keyword(s):

Phaseolus Vulgaris ◽

Amylose Content ◽

Chemical Properties ◽

Pasting Properties ◽

Starch Granules ◽

Phaseolus Vulgaris L ◽

Absolute Density ◽

Density Values ◽

Physical And Chemical ◽

And Chemical Properties

Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

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Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours

Foods ◽

10.3390/foods10081721 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1721

Author(s):

Yan Lu ◽

Weizhuo Hao ◽

Xiaomin Zhang ◽

Yue Zhao ◽

Yang Xu ◽

...

Keyword(s):

Fine Structure ◽

Physicochemical Properties ◽

Starch Granule ◽

Pearson Correlation ◽

Amino Acid Content ◽

Pasting Properties ◽

Chemical Components ◽

Total Amino Acid ◽

Starch Granules ◽

Apparent Amylose Content

Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm−1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.

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Starch granule size distribution in wheat grain in relation to phosphorus fertilization

The Journal of Agricultural Science ◽

10.1017/s0021859611000475 ◽

2011 ◽

Vol 150 (1) ◽

pp. 45-52 ◽

Cited By ~ 14

Author(s):

Y. NI ◽

Z. WANG ◽

Y. YIN ◽

W. LI ◽

S. YAN ◽

...

Keyword(s):

Size Distribution ◽

Starch Granule ◽

Amylose Content ◽

Granule Size ◽

High Yield ◽

Phosphorus Fertilization ◽

Equivalent Diameter ◽

Starch Granules ◽

P Fertilization ◽

Volume Proportion

SUMMARYStarch granule size distribution of wheat is an important characteristic that can affect its chemical composition and functionality. Phosphorus (P) fertilization has been studied extensively; however, little is known about its impact on starch granule size distribution in wheat. In the present study, two high-yield winter wheat cultivars were grown under different P fertilization conditions to evaluate its effect on starch granule size distribution and starch components in wheat grains at maturity. P fertilization resulted in a significant increase in the proportions (both by volume and by surface area) of B-type (<9·9 μm equivalent diameter (e.d.)) starch granules, with a reduction in those of A-type (>9·9 μm e.d.) starch granules. The P fertilization also increased starch content, amylose content and amylopectin content at maturity. However, P fertilization conditions significantly reduced the ratio of amylose to amylopectin, which showed a significant positive relationship with the volume proportion of granules 22·8–42·8 μm e.d. but was negatively related to the volume proportion of granules 2·8–9·9 μm e.d.

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Characterization, Functional Properties, and Resistant Starch of Freshwater Macrophytes

International Journal of Food Science ◽

10.1155/2021/8825970 ◽

2021 ◽

Vol 2021 ◽

pp. 1-12

Author(s):

Farahin N. N. Syed ◽

Muta H. Zakaria ◽

Japar S. Bujang ◽

Annie Christianus

Keyword(s):

Thermal Properties ◽

Functional Properties ◽

Resistant Starch ◽

Amylose Content ◽

Starch Content ◽

Rheological Behaviour ◽

Nelumbo Nucifera ◽

Starch Granules ◽

Starch Properties ◽

Total Starch

Several aquatic macrophytes such as Colocasia esculenta, Eleocharis dulcis, Nelumbo nucifera, Sagittaria sagittifolia, Trapa bispinosa, and Typha angustifolia possessed carbohydrate mainly in their storage and reproductive parts. Starch morphology, total starch, and amylose content of these six freshwater plant species were determined. Their functional properties, i.e., starch crystallinity, thermal properties, and rheological behaviour were assessed. Large starch granules were in N. nucifera rhizome (>15 μm), medium-sized was N. nucifera seed (8-18 μm), while the rest of the starches were small starch granules (<8 μm). Shapes of the starch granules varied from oval and irregular with centric hilum to elongated granules with the eccentric hilum. Eleocharis dulcis corm starch had significantly higher total starch content (90.87%), followed by corms of C. esculenta (82.35%) and S. sagittifolia (71.71%). Nelumbo nucifera seed starch had significantly higher amylose content (71.45%), followed by T. angustifolia pollen (36.47%). In comparison, the waxy starch was in N. nucifera rhizome (7.63%), T. bispinosa seed (8.83%), C. esculenta corm (10.61%), and T. angustifolia rhizome (13.51%). Higher resistant starch was observed mostly in rhizomes of N. nucifera (39.34%)>T. angustifolia (37.19%) and corm parts of E. dulcis (37.41%)>S. sagittifolia (35.09%) compared to seed and pollen starches. The XRD profiles of macrophytes starches displayed in all the corms and N. nucifera seed had A-type crystallinity. The T. bispinosa seed had CA-type, whereas the rest of the starches exhibited CB-type crystallinity. Waxy starches of C. esculenta corm had higher relative crystallinity (36.91%) and viscosity (46.2 mPa s) than regular starches. Based on thermal properties, high-amylose of N. nucifera seed and T. angustifolia pollen resulted in higher gelatinization enthalpy (19.93 and 18.66 J g-1, respectively). Starch properties showed equally good potential as commercial starches in starch-based food production based on their starch properties and functionality.

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FORMULASI, KARAKTERISASI, DAN OPTIMASI WAKTU REHIDRASI PRODUK NASI KUNING INSTAN

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v17n2.2020.95-107 ◽

2020 ◽

Vol 17 (2) ◽

pp. 95

Author(s):

Sri Widowati ◽

Nur Asni ◽

Farida Nuraeni

Keyword(s):

Water Absorption ◽

Water Content ◽

Amylose Content ◽

Starch Content ◽

Physicochemical Characteristics ◽

Testing Time ◽

Anova Analysis ◽

One Way Anova

Nasi kuning instan menjadi salah satu alternatif menu sarapan pagi karena memiliki waktu penyajian yang singkat. Tujuan penelitian ini adalah untuk menghasilkan formula terbaik produk nasi kuning instan dengan waktu rehidrasi yang optimum dan menentukan karakteristik fisikokimia produk nasi kuning instan. Faktor yang diuji adalah formulasi bumbu (kontrol dengan menggunakan bumbu instan, formula A menggunakan 1 paket bumbu nasi kuning, formula B menggunakan 1,25 paket bumbu nasi kuning dan formula C menggunakan 1,50 paket bumbu nasi kuning) dan kadar amilosa beras (rendah, sedang dan tinggi). Hasil uji analisis one way anova menunjukkan bahwa antara formulasi dan kadar amilosa beras berbeda secara nyata dari karakteristik fisikokimia nasi kuning instan (p<0,05). Formula dan nasi kuning instan yang terpilih adalah formula 1,25 paket bumbu nasi kuning dari beras Sintanur dengan kadar amilosa rendah adalah waktu rehidrasi 4,59 menit, rendemen 90,23%, volume pengembangan 30,89%, daya serap air 49,68%, densitas kamba 0,62 g/mL, nilai °Hue diatas 90%, dan nilai kekerasan 74,03%. Produk ini mengandung kadar air 8,07%, abu 3,35%, protein 9,19%, lemak 2,08%, karbohidrat 76,32%, dan kadar pati 64,11 %. Formulation, Characterization, and Optimization of the Rehydration of Yellow Rice Instant.Instant yellow rice is an alternative to breakfast because it has a short testing time. The purpose of this study was to produce the best formula for instant yellow rice products with optimum rehydration time and determine the physicochemical characteristics of instant yellow rice products. Factors tested were seasoning formulations (control using instant seasoning, formula A using 1 package of yellow rice seasoning, formula B using 1,25 package of yellow rice seasoning and formula C using 1,50 packages of yellow rice seasoning) and amylose content of rice (low, medium and high). One way ANOVA analysis results showed that between the formulation and amylose content of rice was significantly different from the physicochemical characteristics of instant yellow rice (p <0,05). The formula and instant yellow rice selected were formula 1,25 package of yellow rice seasoning from Sintanur rice with low amylose content, rehydration time 4,59 minutes, yield 90,23%, development volume 30,89%, water absorption 49,68%, kamba density 0,62 g/mL , the ° Hue value is above 90%, and the hardness value is 74,03%. This product contains 8,07% water content, 3,35% ash, 9,19% protein, 2,08% fat, 76,32% carbohydrate, and 64,11% starch content.

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KARAKTERISTIK FISIK DAN KIMIA PATI GANYONG DAN GADUNG TERMODIFIKASI METODE IKATAN SILANG Physical and Chemical Characteristics of Canna edulis Kerr and Dioscorea hispida Dennst Modified Starch with Cross Linking Method

Jurnal Agritech ◽

10.22146/agritech.9337 ◽

2015 ◽

Vol 35 (03) ◽

pp. 273 ◽

Cited By ~ 1

Author(s):

Budi Santoso ◽

Filli Pratama ◽

Basuni Hamzah ◽

Rindit Pambayun

Keyword(s):

Starch Granule ◽

Amylose Content ◽

Starch Content ◽

Cross Linking ◽

Chemical Characteristics ◽

Modified Starch ◽

Second Stage ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Physical And Chemical

The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific researchdesign for the first stage of the research. The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose andstarch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3Keywords: Canna edulis Kerr, cross-linking, Dioscorea hispida Dennst, phosphate, starch ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasidari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyongsebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelahdimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan.Kata kunci: Fosfat, ganyong, gadung, ikatan silang, pati 3,

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PHYSICAL AND CHEMICAL ASPECTS RELATED TO MEALINESS IN THE POTATO

Canadian Journal of Plant Science ◽

10.4141/cjps57-017 ◽

1957 ◽

Vol 37 (2) ◽

pp. 136-148 ◽

Cited By ~ 4

Author(s):

A. M. Unrau ◽

R. E. Nylund

Keyword(s):

Specific Gravity ◽

Crude Protein ◽

Dry Matter ◽

Starch Granule ◽

Amylose Content ◽

Starch Content ◽

Sugar Content ◽

Extensive Investigation ◽

Crude Protein Content ◽

Physical And Chemical

An investigation was undertaken to determine chemical and physical properties of potatoes which would explain the non-correlation of specific gravity with mealiness which has been encountered in some cases. It was shown that mealiness is not necessarily positively correlated with specific gravity of tubers but it was possible to correlate mealiness as determined by organoleptic methods with such factors as resistance to shear of boiled tubers and viscosity of suspensions of lyophilized tissue as measured by a Brabender Amylograph. Dry matter, starch content and amylose content were positively, sugar content negatively, correlated with mealiness. Crude protein content and starch granule size did not appear to be associated with mealiness. A negative correlation between polysaccharide content and mealiness was evident. The nature of the non-starch polysaccharide apparently present in the potato tuber and the molecular structure of the two starch components, amylose and amylopectin, deserve more extensive investigation.

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Degradation of Porous Starch Granules and Poly(Butylene Adipate-co-Terephthalate)(PBAT) Blends: Soil Burial and Enzymatic Tests

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.651.12 ◽

2013 ◽

Vol 651 ◽

pp. 12-17

Author(s):

Sirirat Thothong ◽

Amnat Jarerat ◽

Klana Rong Sriroth ◽

Rattana Tantatherdtam

Keyword(s):

Electron Microscope ◽

Starch Content ◽

Film Surface ◽

Rice Starch ◽

Starch Granules ◽

Soil Burial ◽

Biodegradable Composites ◽

Enzymatic Degradability ◽

Controllable Degradation ◽

Scanning Electron

In order to confirm the feasibility of porous rice starch granules and PBAT blends as biodegradable composites, their degradability were carried out. Enzymatic degradability evaluation showed that α-amylase degradation of starch increased as the starch content in the blend increased. Burial test of the blends for 1-4 months was carried out and the rate of degradation of the PBAT/porous starch blend was confirmed to be slower than those of PBAT/native rice starch blend. Observation of the film blends structure by scanning electron microscope revealed that the starch was dispersed in a PBAT matrix. Furthermore, changes in the film surface after enzyme treatments were observed. The results obtained from the degradability of the porous starch granules and PBAT blends showed that this bio-composite was relatively slow, regarding as controllable degradation material.

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Seasonal Variation in Starch Accumulation and Starch Granule Size in Cassava Genotypes in a Tropical Savanna Climate

Agronomy ◽

10.3390/agronomy8120297 ◽

2018 ◽

Vol 8 (12) ◽

pp. 297 ◽

Cited By ~ 5

Author(s):

Anon Janket ◽

Nimitr Vorasoot ◽

Banyong Toomsan ◽

Wanwipa Kaewpradit ◽

Poramate Banterng ◽

...

Keyword(s):

Seasonal Variation ◽

Starch Granule ◽

Amylose Content ◽

Starch Content ◽

Block Design ◽

Granule Size ◽

Starch Accumulation ◽

Planting Dates ◽

High Starch ◽

Starch Yield

The information on genotypic responses to the seasonal variation in the starch content, starch yield, and starch quality of cassava is limited. The objective of this research was to investigate the seasonal variation of starch characteristics of three cassava genotypes grown under irrigation. The experiment was conducted at four planting dates (20 April, 30 June, 5 October, and 15 December 2015). Three cassava genotypes (CMR38-125-77, Kasetsart 50, and Rayong 11) were evaluated in a randomized complete block design with four replications and the plants were harvested at 12 months. The planting date contributed the largest portion of the total variation in the starch content, starch yield, and starch granule size. The amylose content variability was heavily influenced by genotype. Cassava planted on 5 October or 15 December had greater starch content, starch yield, and starch granule in most genotypes. This was likely due to a higher temperature and solar radiation during the 3–9 months post-planting. CMR38-125-77 showed a consistently high starch content, starch yield, and high amylose content for most planting dates except for the starch yield on 20 April, of which Rayong 11 was the best. These findings will be useful for choosing suitable cassava genotypes for different growing seasons and for facilitating breeding efforts for high starch-yielding and high-quality cassava starch in the future.

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